Time: 2 ore
Difficulty: media

A dish that combines the creaminess of gnocchi and chickpeas with the taste of the sea thanks to red mullet, a mix that will delight the palate.

Characteristics: Red mullet is a medium-small sized fish, known for its reddish color and tasty meat. It is a versatile fish suitable for different preparations due to its lean, digestible and nutrient-rich meat. It is found in the Mediterranean Sea and the eastern Atlantic Ocean, in areas with sandy or rocky seabeds.

Historical notes: In ancient times, the Romans called it Mullus, while the Greeks, who considered it sacred to Hecate, called it Trigle.
Red mullet was attributed aphrodisiac properties; in particular, it was believed that its scent removed all inhibitions.
Pliny, Cicero and Horace were delighted by its ability to change color.

Notes: Rock red mullet has a more intense flavor than mud red mullet.

Ingredients for 4 people
For the gnocchi:
500 g of white-fleshed potatoes Bologna PGI
1 egg
230 g Speciale pasta fresca Molino dalla Giovanna
To taste very fine rice flour
ground black pepper

For the seasoning:
200 g dried chickpeas
350 g red mullet fillets
1 clove garlic
50 ml dry white wine
1 small white onion
150 g peeled tomatoes
2 sage leaves
1 sprig of parsley
extra virgin olive oil
fine salt
black peppercorns

Procedure for cooking the chickpeas:
Soak the chickpeas in a bowl with plenty of water for 10 hours, taking care to change the soaking 2-3 times.
After this time, drain and cook for 1 hour and 30 minutes in a pan with plenty of water and bring to the boil with the crushed garlic (not peeled) and the sage.
At the end they should be well cooked, but whole.
Season with salt and pepper, remove from the heat and let rest for 30 minutes before draining them.
Put a pot of water to boil, when it has come to the boil, cook the potatoes until they are very tender and soft.
Arrange the boiled potatoes on a baking tray lined with baking paper and dry them in a hot oven at 170°C for 10 minutes.
Remove them from the oven and pass them through a potato ricer, dropping the puree directly into a bowl, let it cool for a few minutes, then transfer it to the pastry board. Add the egg and the mix a little at a time, working gradually so that it is absorbed, then add a pinch of salt and a grind of pepper and mix everything together.
Create a ball with the dough that should be compact but not too dry, let it rest for 30 minutes.

Procedure to prepare the dressing:
Peel the onion, chop it and brown it in a pan with 2 tablespoons of oil, cook for 1-2 minutes, then add the red mullet fillets divided in half and without any bones. Cook over high heat for 5 minutes, moving the fish gently, without breaking it, then moisten with wine and add the peeled tomatoes crushed with your hands. Cook for 4-5 minutes, then season with salt and pepper, and finish with the washed and chopped parsley.

Take the gnocchi dough, take small pieces and roll them on the lightly floured pastry board, creating small sausages.
With a floured knife, cut them into pieces and shape them on the palm of your floured hand, creating small pearls; place them on a tray sprinkled with rice flour.
Finally cook the gnocchi in plenty of boiling salted water and drain them as they float to the surface; transfer them to a soup bowl, add the dressing and chickpeas, and mix gently to combine everything. Garnish, if desired, with the carrot tips and serve.